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Ingredientes
- 1 x Veal breast with bones attached
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Extra virgin olive oil
- 2 lb Cipollini or possibly small white onions peeled
- 2 x Red peppers seeded, quartered
- 2 x Yellow peppers seeded, quartered
- 1 c. White wine
Direcciones
- Trim any excess fat and gristle from the veal. Heat a large casserole on the stove top and add in the extra virgin olive oil. Season the veal well with salt and pepper and add in to the warm casserole. Brown well on both sides turning only when fully caramelized. Remove the veal and set aside.
- Add in the cipollini to the pot and brown well before adding the peppers. When the vegetables are well browned, put the veal back into the pot, add in the wine. Reduce the heat to a simmer and cover with a tight fitting lid. Allow to cook for 1 1/2 to 2 hrs, checking occasionally which the pot has not cooked dry. If it has, add in some water to keep the pot moist throughout the cooking process. When cooked, slice and serve with vegetables.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 122 | 46% |
| Total Fat 13.85g | 17% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 460mg | 13% |
| Total Carbs 23.61g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 11.17g | 7% |
| Protein 2.77g | 4% |
